Silky Green Pea Soup with Eggs & Bacon
Silky green pea soup with boiled eggs and salty bacon bits... says more than enough I guess!
Ingredients
- 9 oz frozen green peas (250 g)
- 3,5 oz salted bacon (100 g), a thick slice
- 3 cups chicken stock (720 ml)
- 2 hard-boiled eggs
- 1 medium garlic clove chopped
- 3 tbsp onion chopped
- 1 tbsp unsalted butter
- pepper
- salt
Instructions
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Dice the thick slice of salted bacon into small bits and add them together with a teaspoon of the butter to a large saucepan. Place the pan over medium heat and gently fry the bacon in the butter for 5 minutes until cooked through.
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Scoop the bacon out of the pan but leave the remaining grease in it. Add the chopped garlic and onion to the hot pan.
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Fry them in the bacon grease for 3 minutes. Then add 3 tablespoons of water and stir the onion well. Add the frozen peas.
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Give them a good stir and pour in the chicken stock. Season with a pinch of pepper. Cook the peas for 5 minutes over high heat. Then remove 2 handfuls of them and put them aside for later.
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Blend or mix the remaining peas and chicken stock until very smooth and creamy. Stir in the rest of the butter and check the seasoning. Add extra pepper or salt to taste if necessary. Then add the cooked bacon and peas back to the pan.
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Stir well. Simmer the soup for another 3 minutes. Peel and chop the boiled eggs in the meantime. Scoop the hot pea soup into large bowls and top with the boiled egg. Serve immediately.
